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Bon Appetit

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Myers + Chang Is the "Best"

The South End Chinese spot was named as one of the country's ten best new Asian noodle bars.

By Leila Cohan-Miccio

Chili Tally

A New York restaurant makes ‘Bon Appétit’’s list of best chili in the country.

By Daniel Maurer

Food Writers Dwell Happily in the Past This Month

The best stories in this month’s crop of food mags are old. Saveur, which leads the year off with the Saveur 100, runs highlights from the WPA’s unpublished 1937 opus, America Eats, a documentary record of American foodways that is only now seeing the light of day; the images excerpted here are evocative and beautiful and make us eager to see the America Eats book to be published (finally) later this year. Gourmet is devoted to southern cooking, with a wonderful, previously unpublished “What Is Southern?” leadoff essay by the late Edna Lewis, formerly of Café Nicholson. Bon Appétit goes with a “Green Issue” with a long piece by Blue Hill’s Dan Barber on vegetables, an ecofriendly meat guide by sausage guru Bruce Aidells, and a moving essay on a vegetarian who returns to the meat wagon because of sausages. Food & Wine is something of a bore, consisting mostly of lists of “Tastes to Try in 2008,” most of which were short on detail and long on obviousness. (Fiamma has a new chef!) Finally, Food Arts, which won’t come out till later this week, has a major service feature on beef, along with an essay by French Culinary Institute techno whiz Dave Arnold on hydrocolloids, a class of gelatins big in molecular-gastronomy circles.

‘Bon Appétit’ Brawl Continues: In Defense of Home Cooking

Happy Housewife
Grub Street pal Adam Roberts, known to the world as the Amateur Gourmet, penned a defense of home cooks today, pegged on our recent “incendiary” remarks about Bon Appétit. (Has that phrase ever been written before?) Roberts stands up for the home cook: “You may not find us in the glossy pages of New York Magazine, but you will find us at our kitchen table, laughing with friends, and digging into a slice of homemade apple pie.” Don’t get us wrong: New York is devoted to home cooking, and in fact, we have a pretty sizable recipe database which you can draw from. As far as our position here on Grub Street, though, we think we’re being misunderstood.